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1/4 cup smooth natural peanut butter
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1/4 cup reduced-sodium tamari
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2 tablespoons water
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1 tablespoon minced garlic
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1 tablespoon grated fresh ginger
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1 (7-ounce) package precooked Thai noodles
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1 cup thinly sliced napa cabbage
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1 cup matchstick carrots
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1 cup thinly sliced red bell pepper
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1 cup diagonally sliced snow peas
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1 (8-ounce) block extra-firm tofu, drained and cubed (1/2-inch), divided
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3 cups reduced-sodium vegetable broth, divided
Peanut Noodle Cup Soup
This peanut noodle soup is packed with tender-crisp vegetables and tofu. The base is made ahead of time so the tofu has a chance to absorb some of the flavor before the broth is added. Packaged precooked noodles save on prep time, but any leftover noodles can be used in their place. If the precooked noodles are sticking together, soak them in hot water for a few minutes to help them loosen up.
Nutrition Information
140
Calories
10g
Carbohydrates
19g
Protein
613mg
Potassium
9g
Fiber
9g
Sugar
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